Soy protein products hexane-defatted soy flour, extruded-expelled soy flour, soy protein concentrate and soy protein isolate, were modified by using the enzyme bromelain to 2% and 4% degrees of hydrolysis (DH). Peptide profiles, water solubility, and rheological properties including dynamic shear, large deformation, and apparent viscosities of resulting hydrolysates were determined. Protein subunits profiles for the hydrolysed isolates and concentrates were extensively altered by the treatment while only minor changes were observed for the hydrolysed flours. Water solubility profiles of all hydrolysates in the pH range of 3.0–7.0 were enhanced by hydrolysis. For the unhydrolysed controls, the isolate had the highest storage modulus (G′), followed by the concentrate, the extruded-expelled flour and the hexane-defatted flour. The hydrolysates retained some of their gelling ability even though the losses in storage modulus (G′) were substantial. After heating step to 95 °C, the G′ values of all substrates at 25 °C decreased with increase in DH. Texture profile analyses of the soy protein gels were also lower in hardness after hydrolysis. The Power Law model provided excellent fit to hydrolysate dispersions flow ( R 2 > 0.99 ) . Hydrolysis decreased the consistency coefficients of dispersion and increased flow behavior index resulting in thinner dispersions. These results suggest that limited protease hydrolysis of various soy protein meals with bromelain produce soy protein ingredients with modified rheological properties.

Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis

Hydrolyzate compositions comprising at least one milk protein or whey hydrolyzed with at least one proteolytic enzyme are provided. The hydrolyzates reduce the immunogenicity of the milk or whey protein in a subject predisposed to having an immune reaction to the protein. Methods for making the compositions are also provided, as food products and nonfood products comprising the compositions.

Milk protein hydrolyzates with reduced immunogenic potential

The invention relates to a low lactose milk product where the milk protein is hydrolyzed by a protease without negatively affecting the organoleptic properties and appearance of the milk product. The invention also relates to a process for preparing a protein hydrolyzed milk product with a low lactose content.

Milk product and preparation method

In one aspect, the present invention provides methods for producing milk by limited proteolysis that is resistant to acid coagulation without negatively affecting the organoleptic properties of the milk. In another aspect, the invention provides methods for increasing the absorbability of calcium in milk to a desired level. In another aspect, the invention provides methods for increasing the viscosity of milk to a desired level. In a further aspect, the invention provides methods for producing acdified milk without coagulation. The methods of the invention comprise the steps of heating milk to a temperature between about 40 °C and about 90 °C and treating the milk with an effective amount of one or more protease. The invention also provides milk that is resistant to acid coagulation, milk with an increased level of calcium absorbability, milk with increased viscosity, stably acidified milk, and products made with the milks of the invention.

Milk improved by treatment with proteases and methods for its preparation

A process for preparing a milk protein hydrolysate comprising hydrolysing a milk-based proteinaceous material with a microbial alkaline serine protease in combination with bromelain, a protease from Aspergillus and a protease from Bacillus .

Milk-based protein hydrolysates and compositions made thereof

Milk treated with protease, the milk having a resistance to acid coagulation that is higher than the resistance of a non treated milk, and the calcium bioavailability is increased for an animal consuming the treated milk, wherein the treated milk may be for direct consumption or for preparing food products. The milk is treated according to a method of the invention comprising adding a protease into the milk for obtaining a partial proteolysis, wherein the protease may comprise subtilisin, bromelain, papain, trypsin, pancreatin, proteases from Aspergillus sp, proteases from Tetrahymena sp, proteases from Bacillus subtilis, B. amyloliquefaciens and B. licheniformis and combinations thereof.

Milk resistant to acid coagulation, method and milk-based product

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Milk resistant to acid coagulation, method and milk-based product